Paneer Tomato Korma
A rich and creamy curry where soft paneer cubes are simmered in a luscious tomato and cashew nut gravy. This North Indian dish is mildly spiced and pairs perfectly with naan or jeera rice for a comforting meal.
For 4 servings
Prepare Cashew Paste and Paneer
- In a small bowl, soak the cashews in 1/4 cup of warm water for at least 15-20 minutes. This will soften them for a smoother paste.
- Transfer the soaked cashews along with the water to a blender. Blend until you get a very smooth, creamy paste. Set aside.
- Optional: To ensure soft paneer, soak the paneer cubes in a bowl of warm salted water for 10 minutes. Drain before using.
Sauté Aromatics and Build the Masala Base
- Heat oil and ghee in a heavy-bottomed pan or kadai over medium heat. Once hot, add cumin seeds, bay leaf, cinnamon stick, green cardamoms, and cloves.
- Sauté for about 30-40 seconds until the spices become fragrant.
- Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns soft and light golden brown.
- Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- Pour in the tomato puree. Cook for 5-7 minutes, stirring frequently, until the mixture thickens and you see oil separating from the sides of the masala.
Cook the Gravy
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir and cook for 1 minute until fragrant.
- Pour in the prepared cashew paste. Stir continuously for 2-3 minutes. It's important to keep stirring on low heat to prevent the paste from sticking and burning.
- Gradually add 1 cup of water, stirring constantly to avoid lumps. Add salt and sugar, mix well.
- Bring the gravy to a gentle simmer and let it cook for 3-4 minutes until it thickens slightly.
Finish and Garnish the Korma
- Gently add the drained paneer cubes to the simmering gravy. Mix carefully to coat the paneer.
- Cover the pan and let it cook on low heat for 5-7 minutes. This allows the paneer to absorb the flavors of the gravy without becoming tough.
- Turn off the heat. Stir in the garam masala and crushed kasuri methi (crush it between your palms before adding to release its aroma).
- If using, stir in the heavy cream for a richer finish. Garnish with freshly chopped coriander leaves.
Rest and Serve
- Let the korma rest for 5-10 minutes before serving to allow the flavors to meld together.
- Serve hot with naan, roti, paratha, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an even smoother gravy, you can blend the cooked onion-tomato masala before adding the cashew paste.
- 2Always use ripe, red tomatoes for the best color and a naturally sweet and tangy flavor.
- 3Do not overcook the paneer in the gravy, as it can become hard and rubbery.
- 4To adjust the consistency, you can add a splash of warm water or milk if the gravy becomes too thick.
- 5For a nut-free version, you can use 2 tablespoons of poppy seeds (khus khus) or melon seeds (magaz), soaked and ground into a paste.
Adapt it for your goals.
Vegan Version
Replace paneer with firm tofu or chickpeas. Substitute ghee with a neutral oil and use full-fat coconut cream or a plant-based cream instead of heavy cream.
Richer KormaRicher Korma
Add 1 tablespoon of melon seeds (magaz) along with the cashews when making the paste for a richer, thicker gravy.
Spicier VersionSpicier Version
Sauté 1-2 slit green chilies along with the onions for an extra kick of heat.
Why this is on our healthy list.
Excellent Source of Protein
Paneer is a rich source of casein protein, which is essential for muscle building, repair, and overall body function. A protein-rich meal helps in keeping you full for longer.
Rich in Healthy Fats
The cashews and ghee in this recipe provide monounsaturated fats, which are beneficial for heart health and provide sustained energy.
Bone Health Support
Paneer is an excellent source of calcium and phosphorus, both of which are crucial for developing and maintaining strong bones and teeth.
Antioxidant Properties
Tomatoes are packed with lycopene, a powerful antioxidant, while spices like turmeric and cloves have anti-inflammatory properties that help protect the body from cellular damage.
Frequently asked questions
One serving of Paneer Tomato Korma contains approximately 370-420 calories, depending on the amount of ghee, oil, and cream used. This estimate is for a serving size of about one cup.